US20100004329A1 - Alcohol metabolism enhancer and alcoholic beverage - Google Patents

Alcohol metabolism enhancer and alcoholic beverage Download PDF

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US20100004329A1
US20100004329A1 US11/721,710 US72171004A US2010004329A1 US 20100004329 A1 US20100004329 A1 US 20100004329A1 US 72171004 A US72171004 A US 72171004A US 2010004329 A1 US2010004329 A1 US 2010004329A1
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alcohol
pine bark
proanthocyanidins
alcoholic beverage
extract
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Kinya Takagaki
Takeshi Mitsui
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Toyo Shinyaku Co Ltd
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Toyo Shinyaku Co Ltd
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Assigned to TOYO SHINYAKU CO., LTD. reassignment TOYO SHINYAKU CO., LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: TAKAGAKI, KINYA, MITSUI, TAKESHI
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07D—HETEROCYCLIC COMPOUNDS
    • C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
    • C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
    • C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
    • C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
    • C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
    • C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
    • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
    • A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
    • A61K31/355—Tocopherols, e.g. vitamin E
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/357—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having two or more oxygen atoms in the same ring, e.g. crown ethers, guanadrel
    • A61K31/36—Compounds containing methylenedioxyphenyl groups, e.g. sesamin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/13—Coniferophyta (gymnosperms)
    • A61K36/15—Pinaceae (Pine family), e.g. pine or cedar
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants

Definitions

  • the present invention relates to alcohol metabolism enhancers and alcoholic beverages, and in particular, to an alcohol metabolism enhancer and an alcoholic beverage that include proanthocyanidins.
  • ADH alcohol dehydrogenase
  • acetaldehyde When ingested into the body, ethanol is oxidized by alcohol dehydrogenase (ADH) in the liver into acetaldehyde, which is further converted to acetic acid by aldehyde dehydrogenase (ALDH) and is excreted from the body.
  • ADH alcohol dehydrogenase
  • Patent Document 1 Japanese Patent Laid-Open Publication No. Hei 7-285881
  • Patent Document 2 Japanese Patent Laid-Open Publication No. 2002-161045
  • Healthy alcoholic beverages have also been proposed that alleviate the harmful effects of alcohol consumption, including a sick feeling and a hangover from drinking, and detrimental effects of alcohol on heart function (See, for example, Japanese Patent Laid-Open Publication No. Sho 61-166390 (Patent Document 3)).
  • alcohol metabolism enhancers are reported to be derived from certain types of food products traditionally known to improve the alcohol metabolism, their effects are insignificant and few are in practical use.
  • Saponins a group of compounds traditionally used to alleviate harmful effects of alcohol consumption, including a sick feeling and a hangover as well as decreased heart function, are known to cause hemolysis even at low concentrations.
  • a preferred embodiment of the present invention is an alcohol metabolism enhancer including a proanthocyanidin.
  • One preferred embodiment of the present invention is the alcohol metabolism enhancer including ascorbic acid and a derivative thereof.
  • the alcohol metabolism enhancer including sesamin and an analogue thereof.
  • the alcohol metabolism enhancer may include sesamin and an analogue thereof and also include ascorbic acid and a derivative thereof.
  • Another preferred embodiment is the alcohol metabolism enhancer wherein the proanthocyanidin is a pine bark extract.
  • the present inventors have also devoted significant effort to finding plant extracts that enhance alcohol metabolism and have found that proanthocyanidins, specifically, pine bark extracts including proanthocyanidins, function as effective alcohol metabolism enhancers.
  • another preferred embodiment of the present invention is an alcoholic beverage to which a proanthocyanidin is added.
  • a preferred embodiment is the healthy alcoholic beverage to which ascorbic acid and a derivative thereof are added.
  • Another preferred embodiment is the alcoholic beverage that includes a pine bark extract including the above-mentioned proanthocyanidin.
  • Another preferred embodiment is the alcoholic beverage that includes a proanthocyanidin, and effectively enhances alcohol metabolism.
  • Natural materials such as pine bark extracts, function as highly safe and effective alcohol metabolism enhancers that can alleviate the sick feeling and hangover from drinking.
  • the present invention provides such an alcohol metabolism enhancer.
  • Natural materials such as pine bark extracts, function as highly safe and effective alcohol metabolism enhancers so that the present invention provides alcoholic beverages that cause a reduced sick feeling and hangover from drinking.
  • Proanthocyanidins for use in the alcohol metabolism enhancer or the alcoholic beverage of the present invention are a class of compounds that are polycondensates of flavan-3-ol and/or flavan-3,4-diol structural units with a degree of polymerization of about 2 or more.
  • the proanthocyanidin for use in preferred embodiments of the present invention preferably includes a significant proportion of a polycondensate with a low degree of polymerization.
  • the polycondensate with a low degree of polymerization preferably has a degree of polymerization of about 2 to about 30 (dimer to 30-mer), more preferably a degree of polymerization of about 2 to about 10 (dimer to decamer), and still more preferably a degree of polymerization of about 2 to about 4 (dimer to tetramer).
  • the polycondensate with a low degree of polymerization of about 2 to about 4 is referred to as an oligomeric proanthocyanidin (OPC).
  • proanthocyanidins are strong antioxidants produced by plants and are predominantly found in leaves, barks, peels and seeds.
  • proanthocyanidins in particular OPCs, are found in the bark of pine, oak and Myrica rubra trees, fruit or seeds of grapes, blueberries, strawberries, avocados, false acacia and cowberries, barley, wheat, soybeans, black soybeans, cacao beans, adzuki beans, shells of horse chestnuts, husks of peanuts and ginkgo leaves.
  • OPCs are also known to be present, though in very small amounts, in Kola nuts native to West Africa, the roots of Peruvian Rathania plant and Japanese green teas.
  • the proanthocyanidin for use in the alcohol metabolism enhancers and alcoholic beverages of preferred embodiments of the present invention may be a food material such as an extract of the above-described tree barks, fruit or seeds. Pine bark extracts are particularly preferred. Pine barks are a rich source of OPCs, among other proanthocyanidins, and are thus particularly preferred as a raw material to obtain proanthocyanidins.
  • the pine bark extract for use in the present invention is preferably obtained from plants of the order Pinales, including Pinus Maritima , larch ( Larix kaempferi ), Pinus thunbergii, Pinus densiflora , Japanese white pine ( Pinus parviflora ), Pinus koraiensis, Pinus pumila, Pinus luchuensis, Pinus densiflora f. umbraculifera, Pinus palistris, Pinus bungeana and Anneda pine tree native to Quebec, Canada. Extracts obtained from Pinus Martima are particularly preferred.
  • Pinus Maritima is a coastal pine species growing in the Atlantic coastal regions of southern France.
  • the bark of Pinus Maritima is known to contain proanthocyanidins, organic acids and other physiologically active components.
  • Proanthocyanidins, the major components, are strong antioxidants that effectively remove active oxygen.
  • the pine bark extracts are obtained by extracting the above-described pine barks with water or organic solvents. Warm or hot water is used for this purpose.
  • the organic solvent for extraction may be any organic solvent commonly used in food or pharmaceutical products, including methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, acetone, hexane, cyclohexane, propylene glycol, aqueous ethanol, aqueous propylene glycol, ethyl methyl ketone, glycerol, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible fats and oils, 1,1,1,2-tetrafluoroethane and 1,1,2-trichloroethene. Water and the organic solvents may be used either individually or in combination. Hot water, aqueous ethanol and aqueous propylene glycol are particularly preferred.
  • proanthocyanidins may be extracted from the pine bark by any suitable technique, they are preferably extracted by hot extraction or supercritical fluid extraction.
  • Supercritical fluid extraction involves two steps: an extraction step in which desired components are extracted with a supercritical fluid, and a separation step in which the desired components are separated from the supercritical fluid.
  • the separation step may be performed by extraction based on pressure change or temperature change or extraction using an adsorbent.
  • the supercritical fluid extraction may involve the use of entrainers.
  • ethanol, propanol, n-hexane, acetone, toluene, other aliphatic lower alcohols, aliphatic hydrocarbons, aromatic hydrocarbons or ketones are added to a supercritical fluid in an amount of about 2 to about 20 w/v %, and the resulting extraction fluid is used to perform supercritical fluid extraction.
  • This technique can significantly increase the solubility of desired components, such as OPCs and catechins (which will be described later), in the extraction solvent and improve the selectivity of separation, thus enabling effective production of pine bark extracts.
  • the extraction of proanthocyanidins from the pine bark may be performed by other techniques such as liquid carbon dioxide batch process, liquid carbon dioxide reflux and supercritical carbon dioxide reflux.
  • pine bark extract for use in the alcohol metabolism enhancer and alcoholic beverage of preferred embodiments of the present invention can be produced by the following exemplary process, which is intended to be illustrative only and does not limit the scope of the invention in any way.
  • the collected precipitate is then dissolved in about 100 mL ethyl acetate and the solution is again added to about 1 L chloroform for precipitation. This is repeated twice to perform the washing step.
  • the entire process gives, for instance, approximately 5 g of a pine bark extract containing about 20 wt % or more OPCs (dimer to tetramer) and about 5 wt % or more catechins.
  • the proanthocyanidins are extracted from the pine bark with ethanol or water, preferably warmed, and are concentrated using an adsorbent resin (e.g., DIAION HP-20, Sephadex-LH20 and chitin) or a ultrafiltration membrane.
  • an adsorbent resin e.g., DIAION HP-20, Sephadex-LH20 and chitin
  • proanthocyanidins may be present in the plant extract in any amount with no specific upper limit, their amount in the extract is typically about 90 wt % or less, preferably about 85 wt % or less, and more preferably about 80 wt % or less.
  • the activity of proanthocyanidins is decreased when the compounds are present at too high a concentration.
  • the plant extracts obtained from plant materials preferably contain OPCs in an amount of at least about 20 wt %, and more preferably in an amount of at least about 30 wt % (by dry weight).
  • the pine bark extracts are preferred materials because of their high OPCs content.
  • the plant extracts obtained with water or ethanol may include proanthocyanidins of pentamer or higher oligomers, most of the proanthocyanidins present are smaller than the range of decamer to 20-mer because of the limited solubility of proanthocyanidins in polar solvents.
  • the plant extracts preferably contain at least about 5 wt % of catechins along with proanthocyanidins, in particular OPCs.
  • catechins is the collective term for polyhydroxyflavan-3-ols. Examples of catechins include (+)-catechin, ( ⁇ )-epicatechin, (+)-gallocatechin, ( ⁇ )-epigallocatechin, epigallocatechin gallate and epicatechin gallate.
  • (+)-catechin the compound commonly referred to as “catechin” in a narrow sense, gallocatechin, afzelechin, and 3-galloyl derivatives of (+)-catechin or gallocatechin have been isolated from the extracts of pine barks and other plant materials.
  • Catechins are known to act as an anticarcinogenic, anti-arteriosclerotic, anti-lipidotic, antihypertensive, antithrombotic, antiallergic, antiviral, antimicrobial, anticaries, antihalitosis or antioxidative agent, or have an ability to recover enteric flora, or eliminate active oxygen or free radicals.
  • Catechins are also known to suppress the increase in the blood glucose level and act as an antidiabetic agent. Catechins increase their solubility in water in the presence of OPCs and activate OPCS. Ingesting catechins with OPCs therefore enhances the activity of OPCs.
  • Catechins which increase the solubility and activity of OPCs, are preferably present in an amount of at least about 0.1 parts by weight for 1 part by weight of proanthocyanidins. It is more preferred that a plant extract containing at least about 20 wt % OPCs is prepared to include at least about 5 wt % catechins. For example, if the amount of catechins in a given pine bark extract turns out to be less than 5 wt %, then additional catechins may be added to the extract so that they account for at least about 5 wt % of the extract. Most preferably, the pine bark extract includes at least about 5 wt % catechins and at least about 20 wt % OPCs.
  • Proanthocyanidins are antioxidants that not only reduce the risk of cancer, heart disease, cerebral thrombosis and other adult diseases, but also ameliorate arthritis, atopic dermatitis, pollenosis and other allergies.
  • OPCs are known to act to suppress the growth of oral bacteria and decrease plaque formation, recover the elasticity of blood vessels, improve the skin texture, increase collagen production, ameliorate hyperlipidemia, prevent oxidation of blood lipoproteins by active oxygen (which otherwise causes the oxidized fat to build up in the inner wall of vessels, forming cholesterol deposits), replace Vitamin E decomposed by the action of active oxygen, and increase the activity of Vitamin E.
  • the alcohol metabolism enhancer of the present invention includes proanthocyanidins preferably in an amount of about 0.00001 wt % to about 50 wt %, more preferably in an amount of about 0.001 wt % to about 40 wt %, still more preferably in an amount of about 0.01 wt % to about 20 wt %, and most preferably in an amount of about 0.01 wt % to about 5 wt % (by dry weight) in the composition. It is preferably administered to an adult (weighing 60 kg) at a daily dose of about 10 mg to about 2000 mg, more preferably at a daily dose of about 20 mg to about 1000 mg, and most preferably at a daily dose of about 20 mg to about 300 mg.
  • the alcohol metabolism enhancer administered at a daily dose of about 10 mg/adult or less cannot provide the desired effects, whereas increasing the dose to about 2000 mg/adult or more does not correspondingly increase the intended effects.
  • the alcohol metabolism enhancer of preferred embodiments of the present invention effectively promotes alcohol metabolism and prevents the sick feeling and hangover from drinking whether it is ingested before or after the alcohol consumption. Even if ingested as long as 90 minutes prior to alcohol consumption, the alcohol metabolism enhancer still promotes alcohol metabolism and effectively prevents the sick feeling and hangover from drinking.
  • the alcoholic beverage of a preferred embodiment of the present invention includes proanthocyanidins preferably in an amount of about 0.00001 wt % to about 50 wt %, more preferably in an amount of about 0.001 wt % to about 40 wt %, still more preferably in an amount of about 0.01 wt % to about 20 wt %, and most preferably in an amount of about 0.01 wt % to about 5 wt % (by dry weight) in the composition. It is preferably ingested by an adult (weighing about 60 kg) so that the daily intake of proanthocyanidin is from about 10 mg to about 2000 mg, more preferably from about 20 mg to about 1000 mg, and most preferably from about 20 mg to about 300 mg.
  • the alcoholic beverage including too little proanthocyanidin cannot provide the desired effects, whereas the same beverage including about 40 wt % or more proanthocyanidin is susceptible to color change and readily forms precipitation.
  • the alcohol metabolism enhancer and the alcoholic beverage of the present invention may include other components commonly used in quasi drugs. These components are added in amounts that do not affect the advantages of each composition.
  • Such components include water, other active ingredients, other oil materials, humectants, surfactants, UV absorbers, absorption enhancers, flavors, pigments, preservatives, thickeners, chelators and antiseptic/mildew-proofing agent.
  • active ingredients include active oxygen scavengers, antioxidants, anti-inflammatory agent, antihistamines, antipruritics, bactericides, vitamins and hormones.
  • Antioxidants may be added to increase the stability of proanthocyanidins.
  • the antioxidants prevent oxidation of proteins and lipids in the body and improve and protect skin texture.
  • antioxidants examples include Vitamin A and other carotenoids, Vitamin B, ascorbic acid, Vitamin E, derivatives and salts thereof, L-cysteine and derivatives and salts thereof, riboflavin, SOD, mannitol, tryptophan, histidine, quercetin, gallic acid and derivatives thereof, tea leave extracts, sesamin and analogues thereof, and extracts such as glutathione yeast extracts.
  • ascorbic acid and derivatives and salts thereof increase the stability of proanthocyanidins. They function not only to increase the activity of proanthocyanidins, but also to facilitate decomposition of alcohol and aldehyde in liver.
  • Examples of the derivatives of ascorbic acid include ascorbyl-2-phosphate and ascorbyl-2-glucoside.
  • Examples of the salts include sodium salts and potassium salts.
  • Ascorbic acid may be added to the alcohol metabolism enhancer and the alcoholic beverage of a preferred embodiment of the present invention such that the ratio by weight of ascorbic acid to proanthocyanidins is preferably in the range of about 1:0.1 to about 1:500, and more preferably in the range of about 1:0.2 to about 1:200.
  • Sesamin a lignan derivative found in sesame seed extracts, and its analogues are also effective antioxidants and can stabilize proanthocyanidins. Sesamin also functions to improve liver functions and facilitate decomposition of alcohol and aldehyde. The compound thus synergistically improves alcohol metabolism.
  • sesamin analogues examples include sesamolin, sesaminol, sesamol, episesamin, pyrdinol, and sesangolin. Sesame seed extracts (sesame lignan) containing these analogues may also be used.
  • Sesamin and sesamin analogues are added so that the ratio by weight of sesamin to proanthocyanidins is preferably in the range of about 1:0.01 to about 1:50, and more preferably in the range of about 1:0.02 to about 1:20.
  • Sesamin and analogues thereof may be used in combination with ascorbic acid and derivatives and salts thereof to achieve a synergistic effect.
  • a food composition including the alcohol metabolism enhancer may be mixed with excipients, bulking agents, binders, thickeners, emulsifiers, colors, flavors, food additives, flavoring materials and other additives.
  • Examples of the food additives include royal jelly, vitamins, proteins, egg shell calcium and other calcium sources, chitosan, lecithin, chlorella powder, Angelica keiskei plant powder, mulukhiyya powder and other nutrients.
  • Examples of the flavoring materials include stevia powder, green tea leave powder, lemon powder, honey, reduced malt sugar, lactose and glucose solution.
  • ingredients may be formulated in the form of capsules, such as hard capsules and soft capsules, tablets, pills, powders, granules, tea-like preparations, teabag-like pouches, candies, liquids or pastes. These preparations may be directly eaten or drunk, or they may be dissolved in water or hot water for drinking.
  • the alcoholic beverage of preferred embodiments of the present invention may be obtained by adding a plant extract including proanthocyanidins directly to beer, whisky, sake, shochu, gin, rum, vodka and other alcoholic beverages, or by adding the extract during the fermentation or distillation process. Since the proanthocyanidins are susceptible to oxidation or decomposition during fermentation or distillation processes, plant extracts are preferably added to the alcoholic beverages after fermentation or distillation.
  • Rats were each tube-fed 5 mL of a 0.1 wt % aqueous solution of a pine bark extract containing 40 wt % proanthocyanidins (20 wt % OPC content, FLAVANGENOL, Toyo Shinyaku Co., Ltd.). 30 minutes after the administration of the pine bark extract, a 15 wt % aqueous ethanol was orally administered so that the total ethanol amounted to 1.0 g/kg.
  • Blood samples were collected 0.5, 1 and 6 hours after the administration of ethanol and were analyzed for blood ethanol and acetaldehyde levels using a commercially available analysis kit (F-kit ethanol, F-kit acetaldehyde, Beringer-Mannheim Co., Ltd.).
  • Example 2 The experiment was conducted in the same manner as in Example 1, except that 0.1 wt % ascorbic acid was added to the aqueous solution of the pine bark extract. The blood ethanol and acetaldehyde levels were measured.
  • Example 2 The experiment was conducted in the same manner as in Example 1, except that the pine bark extract was not added. The blood ethanol and acetaldehyde levels were measured.
  • Example 2 The experiment was conducted in the same manner as in Example 1, except that the pine bark extract was replaced by a grape seed extract containing 38 wt % proanthocyanidins (Kikkoman Co., Ltd.). The blood ethanol and acetaldehyde levels were measured.
  • the blood concentrations of ethanol and acetaldehyde decreased faster in each of the groups administered proanthocyanidins with alcohol than in the group given no proanthocyanidins, indicating faster alcohol metabolism in the proanthocyanidin groups.
  • the ethanol and acetaldehyde concentrations decreased faster in the groups given the pine bark extract than in the group given the grape seed extract.
  • the subjects drank whisky-and-water containing 6 wt % alcohol over a time period of 2 hours so that the total alcohol consumption amounted to 2 g alcohol/1 kg body weight.
  • Each tablet of the food product weighed 100 mg (in all examples).
  • Example 2 The same subjects consumed alcohol in the same manner as in Example 3, except that following one-week abstinence period, each ingested 3 tablets of Food Product 2, which contained a pine bark extract with 40 wt % proanthocyanidin content and ascorbic acid (Table 2). The subjects were asked to evaluate their health conditions 3 hours after the end of the alcohol consumption period and on the following morning.
  • Example 3 The same subjects consumed alcohol in the same manner as in Example 3, except that following one-week abstinence period, each ingested 3 tablets of Food Product 3, which contained a pine bark extract with 40 wt % proanthocyanidin content and a sesame seed extract as shown in Table 2. The subjects were asked to evaluate their health conditions 3 hours after the end of the alcohol consumption period and on the following morning.
  • Example 3 The same subjects consumed alcohol in the same manner as in Example 3, except that following one-week abstinence period, each ingested 3 tablets of Food Product 4 as shown in Table 2. The subjects were asked to evaluate their health conditions 3 hours after the end of the alcohol consumption period and on the following morning.
  • Example 3 3 hours Headache 2 2 1 4 later Nausea 1 0 1 3 Sleepy 1 0 0 2 Chill 0 0 0 2 Following Headache 1 0 1 4 morning Nausea 0 0 0 2 Sluggishness 2 2 0 4
  • each subject drank whisky-and-water containing 6 wt % alcohol over a time period of 2 hours so that the total alcohol consumption amounted to 2 g alcohol/1 kg body weight.
  • the effects of ingesting a shochu liquor containing 25% alcohol and tablets containing 30 mg/tablet of a pine bark extract on alcohol metabolism were assessed in the manner described below.
  • the tablet weighed 250 mg each and contained 30 mg of a pine bark extract (the same extract used in Example 1), crystalline cellulose, sucrose ester, reduced malt sugar and trehalose as excipients.
  • the breath alcohol concentration was measured in 5 subjects prior to alcohol consumption. Upon confirmation that the measurement was 0, each subject drank 60 mL shochu liquor within 5 minutes. The breath alcohol concentration of each subject was measured 5 times after 30, 60, 120, and 150 minutes of Shochu consumption. It was measured for 5 times at each instance.
  • the breath alcohol concentration was measured and the average was taken in the same manner.
  • the breath alcohol concentration decreased faster when the subjects ingested the proanthocyanidin-containing pine bark extract of the present invention than when they did not.
  • the results indicate that ingesting the proanthocyanidin-containing pine bark extract of the present invention before alcohol consumption facilitates alcohol metabolism and helps prevent sick feeling and hangover from drinking.
  • a pine bark extract containing 40 wt % proanthocyanidins (20 wt % OPC content, FLAVANGENOL, Toyo Shinyaku Co., Ltd.) was added to an aqueous solution containing 15 wt % ethanol to a final concentration of 0.005 wt %.
  • the aqueous ethanol solution was orally administered to rats so that the total ethanol amounted to 1.0 g/kg.
  • Blood samples were collected 0.5, 1 and 6 hours after the administration of ethanol and were analyzed for blood ethanol and acetaldehyde levels using a commercially available analysis kit (F-kit ethanol, F-kit acetaldehyde, Beringer-Mannheim Co., Ltd.).
  • Example 10 The experiment was conducted in the same manner as in Example 10, except that ascorbic acid was added to the aqueous ethanol solution of the pine bark extract to a final concentration of 0.005 wt %. The blood ethanol and acetaldehyde levels were measured.
  • Example 10 The experiment was conducted in the same manner as in Example 10, except that the pine bark extract was not added. The blood ethanol and acetaldehyde levels were measured.
  • the experiment was conducted in the same manner as in Example 10, except that the pine bark extract was replaced by a grape seed extract containing 38 wt % proanthocyanidins (Kikkoman Co., Ltd.). The blood ethanol and acetaldehyde levels were measured.
  • the blood concentrations of ethanol and acetaldehyde decreased faster in each of the groups administered proanthocyanidins with alcohol than in the group given no proanthocyanidins, indicating faster alcohol metabolism in the proanthocyanidin groups.
  • the ethanol and acetaldehyde concentrations decreased faster in the groups given the pine bark extract than in the group given the grape seed extract.
  • An alcoholic beverage was prepared by adding 0.6 g of a pine bark extract with 40 wt % proanthocyanidin content to 300 mL of whisky (34 wt % alcohol, Suntory Co., Ltd.).
  • the subjects drank whisky-and-water prepared from the alcoholic beverage (6 wt % alcohol content) over a time period of 2 hours so that the total alcohol consumption amounted to 3 g alcohol/1 kg body weight.
  • each subject consumed alcohol in the same manner as in Example 12, except that following one-week abstinence period, each subject was given whisky-and-water containing 0.6 g each of the pine bark extract (the same extract used in Example 12) and ascorbic acid.
  • Example 12 The same subjects consumed alcohol in the same manner as in Example 12, except that following one-week abstinence period, each subject was given whisky-and-water containing no pine bark extract. The subjects were asked to evaluate their health conditions 3 hours after the end of the alcohol consumption period and on the following morning.
  • Example 12 The same subjects consumed alcohol in the same manner as in Example 12, except that following one-week abstinence period, each was given red wine containing no pine bark extract, rather than whisky-and-water. The subjects were asked to evaluate their health conditions 3 hours after the end of the alcohol consumption period and on the following morning.
  • the subjects were divided into 3 groups of 5. Starting at the beginning of the test (0 min), the 3 groups drank beer (4 wt % alcohol), red wine (6 wt % alcohol) and shochu-and-water (6 wt % alcohol), each containing 0.01 wt % of a pine bark extract with 40 wt % proanthocyanidin content, respectively, over a time period of 2 hours, so that the total alcohol consumption amounted to 3 g alcohol/1 kg body weight.
  • Example 11 Alcohol beverage Beer Red wine Shochu 3 hours later Headache 1 2 1 3 1 4 Nausea 0 2 1 2 1 2 Sleepy 0 0 0 1 0 1 Chill 0 1 0 1 0 0 Following Headache 0 2 0 4 0 2 morning Nausea 0 0 0 1 0 1 Sluggishness 1 2 2 3 1 4
  • An alcoholic beverage was prepared by dissolving 500 mg of a pine bark extract (the same extract used in Example 1) in 300 ml of shochu liquor (25% alcohol).
  • the alcoholic beverage and a pine bark extract-free shochu (control beverage) were evaluated in the following manner.
  • the breath alcohol concentration was measured in 3 subjects prior to alcohol consumption. Upon confirmation that the measurement was 0, each subject drank 60 mL of the control beverage within 5 minutes.
  • the breath alcohol concentration of each subject was measured 5 times after 30, 60, 120, and 150 minutes of Shochu consumption. It was measured for 5 times at each instance.
  • the breath alcohol concentration decreased faster for the alcoholic beverage of the present invention, which contained the pine bark extract containing proanthocyanidins, than for the control beverage.
  • the results indicate that the alcoholic beverage of the present invention facilitates decomposition of alcohol and helps prevent sick feeling and hangover that may otherwise result from drinking the alcoholic beverage.
  • the alcohol metabolism enhancer of the present invention is expected to find wide application in the field of food production.
  • the alcoholic beverage of the present invention is expected to find wide application in the field of brewing.

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GB2507331A (en) * 2012-10-26 2014-04-30 Langtons Gin Ltd Distilled alcoholic beverages containing oak bark extract
CN104673577A (zh) * 2015-03-23 2015-06-03 孙燕霞 一种sod葡萄酒及制备方法
AU2013321207B2 (en) * 2012-09-28 2017-03-30 Suntory Holdings Limited Monomeric proanthocyanidin-removed plant extract
CN114806776A (zh) * 2022-04-26 2022-07-29 安琪酵母股份有限公司 一种果汁果酒用生物抗氧化剂及其制备方法和应用

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KR20110022882A (ko) * 2009-08-28 2011-03-08 남종현 온천수를 이용한 숙취 해소용 조성물 및 간 기능 회복용 조성물
JP5770453B2 (ja) * 2010-11-22 2015-08-26 八幡物産株式会社 ローヤルゼリー含有組成物及びソフトカプセル
JP6220792B2 (ja) * 2012-11-15 2017-10-25 アサヒグループホールディングス株式会社 血中アセトアルデヒド低減剤
JP6472192B2 (ja) * 2014-08-27 2019-02-20 国立大学法人 鹿児島大学 赤米抽出物を含む酒酔い又は二日酔い防止・回復用組成物
KR102011979B1 (ko) * 2017-10-16 2019-08-19 (주)케어젠 세사몰과 펩타이드의 결합체를 유효성분으로 함유하는 숙취 해소용 조성물
CN108641846A (zh) * 2018-04-04 2018-10-12 江西齐云山食品有限公司 一种具有抗氧化活性的南酸枣皮葡萄酒及其制备方法

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AU2013321207B2 (en) * 2012-09-28 2017-03-30 Suntory Holdings Limited Monomeric proanthocyanidin-removed plant extract
GB2507331A (en) * 2012-10-26 2014-04-30 Langtons Gin Ltd Distilled alcoholic beverages containing oak bark extract
CN104673577A (zh) * 2015-03-23 2015-06-03 孙燕霞 一种sod葡萄酒及制备方法
CN114806776A (zh) * 2022-04-26 2022-07-29 安琪酵母股份有限公司 一种果汁果酒用生物抗氧化剂及其制备方法和应用
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